Shrimp 'N Slaw Sandwich + Onion Rings

7-Grain
7-Grain

Recipe & photos created by From Jessica's Kitchen

Makes 6 sandwiches & sides

INGREDIENTS

For the fried shrimp tempura:

Note: You will need a candy thermometer to monitor oil temperature

1½ pounds jumbo tiger shrimp (I buy wild shrimp to avoid GMO’s), shelled and deveined

1 cup white rice flour

1 cup brown rice flour

1 cup arrowroot or tapioca starch

1 tablespoon kosher salt

2 teaspoons crushed black pepper

1½ cups sparkling water such as pellegrino

Grape seed or (non-GMO) Canola oil for frying (about 1½ quarts)

For the onion rings (makes a large bowl full):

3-4 medium onions (I like to use sweet onions, like texas sweet orvidalia), peeled then sliced slightly thick

For the coleslaw (makes about 6 cups):

1 small green cabbage, thinly sliced

½ small red cabbage, thinly sliced

2 carrots, grated or peeled

3 tablespoons horseradish mayonnaise (I use a dairy free, egg free version by Veganaise brand)

4-5 tablespoons unfiltered apple cider vinegar (I use Bragg’s)

2-3 teaspoons kosher salt

1-2 teaspoons crushed black pepper

1 tablespoon xylitol (or raw cane sugar)

For the aioli (makes about 1½ cups):

1¼ cup mayonnaise (I use Just Mayo brand)

¼ cup dijon mustard (I use Annie’s naturals)

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 tablespoon horseradish (I use Bubbe’s brand)

2 teaspoons pickle juice (I use Bubbe’s)

1-2 teaspoons tabasco

2 garlic cloves (or 1 teaspoon pureed garlic paste or garlic powder work too)

For the bread:

1 loaf Canyon Bakehouse 7-Grain Gluten-Free Bread

DIRECTIONS

  1. Note: The shrimp should sit in the flour mixture for a few hours or overnight. Prep time of 4 hours includes 3 hours of tempura chilling time.
  2. For the fried shrimp tempura:
  3. In a large bowl, whisk together the flours, salt, and pepper (I just use a fork and stir until it looks combined). Toss all the shrimp (remember to remove shells and devein the black stringy stuff along the back of the shrimp) into the flour mixture. Mix well then chill in the refrigerator for at least 3 hours. When chilled, add sparkling water, stir well. It will be very thick, similar to pancake batter.
  4. Meanwhile, add oil into a cast iron dutch oven (like a la creuset) or a deep stainless steel saucepan with a candy thermometer attached then set stove top heat to medium high and wait for the oil to reach 375-380 degrees F (190-195C). Ideal frying temperature is 350 F, once you add about 5 shrimp it will quickly reduce to 350 F - that’s the temperature we want to maintain during frying.
  5. When ready, push each shrimp into the bottom of the bowl where it’s thicker since the flour will tend to sink to the bottom after a while, then lift out and wait a second for any extra to drip back into the bowl. Immediately (and carefully!) add shrimp, one by one to the oil. They should be fully immersed in the oil.
  6. Do not overlap or crowd the pot, otherwise they will not crisp up to perfection. About 6 jumbo shrimp per batch. Cook for about 3 minutes. No need to turn over since they are immersed in the oil.
  7. Note: Do not add more shrimp yet! Wait for the temperature to come back up to 360 degrees F (182 C) because the tempura shrimp will cool the oil significantly and lower the frying temperature by 15-30 degrees, creating soggy, greasy food.
  8. Lift out using a spider spatula (looks kind of like a mesh strainer bowl attached to a wooden handle). Transfer to a heat proof dish. Sprinkle a little kosher salt over each batch while hot so the salt adheres to it.
  9. Continue to cook in small batches until all are fried.
  10. To keep warm: Put in a 300 degree F (148 C) oven or toaster oven until ready to serve.
  11. For the onion Rings:
  12. Separate the onion rings (push out the small rings first to prevent breaking the larger ones) and add into the tempura batter after shrimp have been fried. Move the rings around to redistribute the thickened batter. If it has gotten too thick to coat, add a splash of sparkling water.
  13. When the oil temperature is back up to 375 degrees F (190 C), slowly (and again, carefully, it can splatter!) add one ring at a time until you have added enough to fill the pot but not overlapping them. Fry for about 2 minutes or until golden brown. Lift out, drain and transfer into a large bowl. Sprinkle some kosher salt. Repeat until all onion rings have been fried, sprinkling some kosher salt over every batch. Keep warm, if needed in a 300 degree F (148 C) oven until ready to serve.
  14. Shrimp and onion rings will stay crispy in the warming oven up to 30 minutes before serving. Longer than that could make it soggy.
  15. For the coleslaw:
  16. Combine all the ingredients in a large bowl and toss to combine well.
  17. For the aioli:
  18. Whisk all the ingredients until well blended or mix in a food processor if using fresh garlic (I used fresh garlic).
  19. To assemble the sandwiches:
  20. Toast the bread, smear aioli on each side, slather on some coleslaw and 4-5 shrimp.
  21. Cover, then press down gently and slice in half.
  22. Serve with onion rings and extra aioli on the side.